Pineapple Poke Bundt Cake Recipe

Poke cakes are always moist and bursting with flavor. With all the sweetness you pour down the little holes that get poked, I guess it can’t help but be moist and flavorful! This recipe has pudding in the mix which adds to the moist cake! We love this pineapple poke bundt cake! We had a going away party for Kendra as she heads off to college and this cake didn’t last long! It’s the perfect dessert to wind down the last days of summer!

Preheat oven to 350 degrees. Spray a 12 cup bundt pan generously with non stick cooking spray. I used Bakers Joy that has flour added to the spray.

Drain pineapple juice from the tidbits, hopefully you can get about 1 cup of pineapple juice from it.

Beat cake mix, dry pudding mix, eggs, vegetable oil, and 3/4 cup of pineapple juice in a large bowl with an electric mixer for 2 minutes. Mix 1 tablespoon of vanilla into the cake batter. Fold in crushed pineapple. Pour into prepared pan.

Bake 40 to 42 minutes or until toothpick inserted comes out clean.

Combine remaining pineapple juice,1 tablespoon vanille, powdered sugar, and melted butter in a small bowl while cake is baking.

Remove cake from the oven and set on wire rack or dish towel to cool in pan. Right after removing it from the oven poke holes in cake with a skewer at 1/2 inch intervals while still hot and in the pan. Pour soaking mixture over cake so it will go into the holes. I used a big spoon and drizzled it over all the holes. Note:if soaking mixture begins to pool, poke additional holes. Allow to cool in pan for about 40 minutes. Then invert cake onto a serving platter and remove pan. Cool completely.

For glaze: Beat glaze ingredients together until smooth. Drizzle over cooled cake.

33 Comments

I love pineapple desserts, and this sounds amazing! And since your recipe says this is a Main Dish, I believe that gives me permission to eat nothing but pineapple poke bundt cake for dinner, right? 😉 Can’t wait to try this!

Hi Cherry, powdered sugar and butter are listed twice. The powdered sugar and butter listed first are part of the mixture that you pour into the holes that you poke into the cake after baking. The second time powdered sugar and butter are listed is under the Glaze ingredients. In the directions it explains everything. Hope this helps! This is really moist and delicious!

Hello! Thanks for all of the great recipes I’ve been drooling over! haha I was just wondering if the amount of vanilla is correct as stated in the recipe. Is it really 1 Tablespoon in the cake and another Tablespoon in the “filling” (then another 1/4 teaspoon in the glaze)??? I’ve never seen Tablespoons of vanilla used in a cake – just teaspoons! It just seems like an awful lot of vanilla! LOL Thanks again for the recipe! I can’t wait to try it!! 🙂

It really is 1 tablespoon, but we used imitation vanilla which isn’t as strong. If using pure vanilla you may want to cut back so it’s not overpowering. The original recipe calls for a vanilla bean pod split in half, or you can use vanilla flavoring if you don’t have the bean pod. That is what we opted for. Hope this helps!

I made this cake yesterday, have not tried it yet, but as for the Icing, I would have made a different one, just powder sugar, and pineapple juice, the same way I make my lemon Icing for my lemon bundt cake, I use just powder sugar, and lemon juice, it’s more tart tasting, the recipe for this Icing is to thick, I had to add more milk to get it to drizzle. I will let you know how the cake part tastes.
Blessings,
(L)

Hi Cyd, I want to try the recipe…there are so many misunderstandings on your recipe, can you maybe revamp it so it will be more clear, that way I won’t have to check all your explanations that you have made to various comments……..Thanking you in advance. It looks so delicious…..

After the cake comes out of the oven you poke the holes all over the cake. While the cake was baking combine remaining pineapple juice, 1 tablespoon vanilla, powdered sugar, and melted butter in a small bowl. Pour over the top of the cake and let the mixture soak into all the holes. Cool in the pan for 40 minutes. Then invert onto a serving plate. Then make the glaze that goes on the top of the cake. The ingredients are listed under “Glaze” in the list of all the ingredients.

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